Scientific Program

Conference Series LLC Ltd invites all the participants across the globe to attend 21st Euro-Global Summit on Food and Beverages Berlin, Germany.

Day 1 :

Euro Food-2018 International Conference Keynote Speaker Sandra Guerrero photo

Sandra Guerrero works as a Researcher and Professor at the Natural and Exact Science School, University of Buenos Aires and at the National Council of Scientific and Technical Research (CONICET) as Main Researcher in Buenos Aires, Argentina. In 2015, she received the Certified Food Scientist credential given by the International Food Science Certification Commission, USA. She is a coauthor of one book edited by FAO and translated to four languages devoted to the implementation in rural areas of hurdle strategies for tropical fruit preservation. During the last 25 years, her research activity has been focused on the use of emerging technologies for food preservation. She has published 50 papers in high impact peer-reviewed journals, 19 chapters in books and 170 presentations in scientific events. Her latest projects had to deal with the use of the non-thermal technologies under a hurdle approach to enhance food safety as well as organoleptic and nutritional quality.


Statement of the Problem: Consumers´ demand for a preservation technology that retains fresh-like quality has resulted in a growing interest for non-thermal processing methods. Among them, UV-C light proved to reduce microbial contamination in various liquid foods. However, its efficacy in turbid systems is limited because suspended matter often contains absorbing molecules that can harbor microbial cells. To overcome this limitation, a hurdle approach should be addressed.
Objective: The objective was to obtain a carrot-orange juice blend (1:1 ratio (v/v)/pHadj:5.0/10.6 °Brix/absorptivity:0.32cm-1/7667 NTU particle size=D[3,2]:5.1±0.1 μm/D[4,3]:60.81±8.68 μm) processed by UV-C assisted by mild heat (H) and the addition of a natural antimicrobial extract with high Polyphenols Content (PC).
Methodology: For microbial challenge tests, the inoculated juice (Escherichia coli ATCC 35218, Saccharomyces cerevisiae KE162 or Pseudomonas fluorescens ATCC 49838) was recirculated in an annular UV-C reactor (254 nm; 1.6 L/min; 15 min; 10.6 kJ/m2; 50°C). For the antimicrobial extract (YME), yerba mate (Ilex paraguariensis) leaves were sonicated (20 kHz; 95.2 μm; ethanol; 25°C) freeze-dried and subsequently added to the juice (0.4% w/v). Native flora; sensory analysis; PC and total antioxidant activity (TAA) (Folin-Ciocalteu and DPPH methods) were also studied during juice storage (5ºC).
Findings: UV/H provoked 3.5-6.0 log-reductions of inoculated flora, while 0.6-2.9 log-reductions were achieved by single UV-C and H treatments. Native flora was reduced by 5 log-cycles without any recovery during 20 days (5ºC). Conversely, single treatments less reduced the native population. YME addition to the juice considerably increased PC (720±45 μg GAEq/mL) and TAA (5.5±1.0 μg Trolox eq/mL) compared to the non-additivated juice (PC=302±40 μg GAEq/mL; TAA=1.6±1.3 μg Trolox eq/ mL), values which remained constant during 50 day storage (5ºC). The additivated UV/H treated juice was described by consumers with optimal acidity, aroma, viscosity and sour flavor.
Conclusion & Significance: A method involving UV-C light and mild heat for the preservation of a turbid juice was found. Furthermore, YME addition increased juice antimicrobial capacity and bioactive compounds content.


Keynote Forum

Jean-Eric PELET

ESCE International Business School Paris, France

Keynote: Leveraging the distribution of food by means of social media and collaborative consumption

Time : 11:00

Euro Food-2018 International Conference Keynote Speaker Jean-Eric PELET photo

Jean Eric PELET holds a PhD in Marketing, an MBA in Information Systems and a BA (Hons) in Advertising. As an Assistant Professor in Management, he works on problems concerning consumer behavior when using a website or other information system such as e-learning, knowledge management, e-commerce platforms and how the interface can change that behavior. His main interest lies in the variables that enhance navigation in order to help people to be more efficient with these systems. He works as a Visiting Professor both in France and abroad (England, Switzerland, Thailand) teaching e-marketing, ergonomics, usability and consumer behavior at Design Schools (Nantes), Business Schools (Paris, Reims), and Universities (Paris Dauphine - Nantes). His work has been published in international journals and conferences such as EJIS AMS, EMAC, AFM and ICIS and he has authored two books on u-commerce and e-learning topics. His current research interests focus on m-commerce,social networks, interface design, and usability.


The current global scene is characterized by a huge paradox: “on one side, there is the scourge of poverty, on the other; 1.3 billion tonnes of food is wasted around the world every year”. To address these problems, alternative distribution formats aimed at reducing food waste, such as Food banks or Social supermarkets, which tackle two challenges in one go: by saving surplus food from the bin, they also help people feed themselves and their families for less. Since the 90s, a number of capabilities and applications have arrived which have either driven new forms of sharing or have modified the manner or scale of pre-existing forms of sharing. Social media may contribute to increasing sales and building customer loyalty for wine companies, especially through the social links that may generate sustainable profits based on recommendations made by consumers. The purpose of this study is, on one hand, to investigate the potential of social media such as Facebook to be used as a new distribution channel for wine and, on the other hand, to delineate how consumers behave vis-à-vis social media, especially in terms of their willingness to buy wine through social media. Data has been gathered from an online survey based on constructs using multi-item indicators. 156 valid responses were collected and analysed through structural equation modelling. The findings underline that winegrowers should seriously consider the potential of using social media in conjunction with their websites, in order to promote and distribute their wine.